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8 votes

My mead has no alcohol, but a lot of sediment

A few things come to mind: Two weeks seem a bit short for fermenting out a mead - I would say it can take 3-4 weeks. Your mead might still be tasting of honey and water because there is not full ...
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  • 1,040
6 votes

Will accidentally shaking the mead lower the alcohol percentage?

No it wont. In fact it can break up yeast floculation and aid fermentation. There is risk of oxidation if much alcohol has been produced when it was shook. But the c02 in headspace should minimize it....
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6 votes
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Aging mead in a wood mini barrel

There is a difference between new and use whiskey barrels. The reason that many homebrewers use used whiskey barrels is that a lot of the color from the charred wood inside the barrel has been taken ...
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  • 3,002
6 votes

Adding pectic enzyme to mead

If you are making mead solely from Honey, Water, Yeast, then you will not need to add anything else. No pectic enzyme required!
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6 votes

Hibiscus mead changed color after adding yeast nutrient

Hibiscus contains hydroxycitric acid. I suspect it had a reaction to metal elements in the yeast nutrient. The product looks like iron chloride in solution to me.
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6 votes
Accepted

Will this spoil?

Since it's on secondary, contamination risk is low, but for contaminants that have contact with the drink from now on. If the hair is there since the beginning of the fermentation, any possible ...
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6 votes

I forgot to take my first Gravity reading

It isn't too much of a big deal. If you have the nutritional information from the honey you can calculate how much of it was pure sugar (mainly glucose in honey I believe). Then it is a simple case of ...
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5 votes

What do you get if you distill mead?

There is nothing new. Distilled mead is called "mead balsam", at least in Lithuania, where "midus" (mead) was an ancient drink, later one factory tried to distill it. Please google for such drinks as "...
5 votes

What do you get if you distill mead?

While I personally lean on the side of calling distilled mead a honey brandy, I would agree with most people that commented so far. There is not a clear category in which to fit a honey-sourced ...
5 votes

Has My mead gone south?

Contamination('infection') will usually make a ring right at the surface of the wort/must etc. Anything above the liquid would have come from the initial fermentation foam (or maybe from getting ...
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  • 3,030
5 votes
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Mead Aging - Pasteurize or not?

1: I year is good. 5 years can often be better! 2: Yes, rack before ageing/conditioning. Once is enough, just to take the young mead off the precipitated yeast. 3: No 4: Neither is possibly better. ...
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  • 5,626
5 votes
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Is head space really necessary when bottling still mead?

Yes the head space is important. At the very least, you need the head space to cushion fluid volume expansion & contraction from temp change.
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5 votes
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Should I avoid crystallized honey when making mead?

I'm not quite an expert on beer making, but I have made honey ales a few times and was a beekeeper for about 8 years, so I have some honey knowledge. The crystallized honey is no different from normal ...
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5 votes
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Changing the PH of mead for fermenting necessary?

IMHO mead does not generally need any adjustment of pH levels to ferment correctly. It is generally fermented to have a similar level of alcohol to a strong wine - which will not generally support ...
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  • 5,626
5 votes
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Adding ginger to cider/cyser/mead

Ginger has its own microbes that will change fermentation. You will want to kill if you just want ginger flavor and aroma. I would suggest making a ginger slurry then pastureize it by bringing it to ...
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5 votes

Doubling a mead recipe

Dry yeast packets are generally enough for 3-6 gallons. So with 1 gallon, about 1/4 of one pack is plenty for a commercial dried yeast such as Danstar Lallemand Nottingham Ale yeast. And you most ...
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  • 3,317
5 votes

Baloon air lock not inflating after second day

You may not have a perfect seal, so the gas is dissipating into the atmosphere. This is not a problem. The airlock serves only as a safety mechanism - it prevents buildup of gas, while also preventing ...
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4 votes
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When to add fruits or berries into mead?

When to add fruit is somewhat subjective and debated, but the general principle is that the later you add, the more fresh-tasting and distinct the fruit character will be. If you want a more sherry-...
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4 votes
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Mead Stuck Fermentation

So, first things first, 1.130 is a pretty high starting gravity for some yeasts, and can cause some additional yeast stress, unless you are diligent with nutrients and your yeast is hearty enough to ...
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  • 619
4 votes

Sulfur Smell from Fermentor

I got a little carried away here, so here's a quick summary. TL;DR: Your yeast was probably either A) nutrient starved, B) Fermenting at too high of a temperature, or C) a combination of both. ...
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  • 619
4 votes

FG too low to read

Actually this shouldn't be too hard, provided you have an accurate scale. You can simply dissolve some white table sugar in your mead and compare the reading you get with the reading you would expect ...
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4 votes
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Sealing flip-top bottles with wax

Wax dip gives an added layer of protection and look great too. The most functional part of a wax dip is to prevent crimp caps from rust from environment. Especially for beverages that will age in the ...
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4 votes

Safe way to backsweet a braggot with honey?

It's worth mentioning that it depends somewhat on how you plan to package the braggot. If you're planning to bottle condition, I'm not sure it's possible to back-sweeten with something fermentable ...
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  • 1,880
4 votes
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Starting gravity reading when not all fermentables are dissolved

Yes it is still useful. You at least know where you are starting, as chthon states the second part of adding 50g to 1l of 1050 solution doesn't give 1100 solution. Here is a great table that ...
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  • 6,983
4 votes

My mead wont stay carbonated!

If you are otherwise happy with the carbonation level of the mead, once it is capped and in the bottle your options are limited. Chilling it before opening, and avoiding agitating it are about your ...
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  • 608
4 votes

Neutralizing yeast prior to backsweetening

CO2 bubbles doesn't necessarily mean that fermentation is ongoing. Bubbles are not all released at once. For example, with red wine kits, instructions often mention to stir for several minutes to ...
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  • 4,736
4 votes

Why didn't my ABV reach the yeast's limits?

Patience. You rushed it. Give it 5 months. Then it will be done.
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  • 3,317
4 votes

How can I make maple bacon mead?

I would wait until you have at least 5% ABV before adding meat into the mix, at ~5% anything pathogenic should be killed off. Cooking the meat before had I would also recommend as rubbing beer/mead/...
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  • 6,983
4 votes

Balloon-airlock filling up fast

It’s normal, but if you have a very good balloon on there, it might not pass air quickly enough. You can loosen it a touch to let some air out from time to time, but I highly recommend you spend $4 ...
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  • 975
4 votes

Will this spoil?

I am 95% confident that everything will turn out well. I wouldn't worry about any of it. Mead is difficult to get wrong assuming the fermentation is moving along and if you just leave it alone. ...
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  • 3,317

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